If you haven’t seen this trend all over TikTok, you’re going to love this fun new breakfast idea. Vegan Gluten-Free Pancake Cereal is a twist on a classic traditional pancake breakfast. But it’s healthier and naturally gluten-free. If you need more brunch inspo, check out Easy Vegan French Toast, Tofu Chickpea Frittata, and Vegan Gluten-Free Carrot Cake Muffins next!
Why I Love This Recipe
- Cereal-Style: Did you know you can eat pancakes in the form of cereal? Well, now you can and you’ll become obsessed with these!
- Plant-Based: You can enjoy pancakes without the common eggs, butter, milk, or gluten. This pancake cereal has just a couple of simple ingredient swaps to make it dietary friendly!
- Kid-Friendly: Kids LOVE pancake cereal and it’s such a fun twist on traditional pancakes. It could also be packed as a school snack!
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Notes on Ingredients
- Gluten Free Flour: Use a 1:1 gluten-free flour blend.
- Applesauce: Replaces the need for any butter or oil. Be sure to use plain and unsweetened.
- Almond Milk: Used to thin the batter. Any non-dairy milk works. I used plain and unsweetened almond milk.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Vegan Gluten-Free Pancake Cereal?
- In a large mixing bowl, combine all of the dry ingredients.
- In a separate bowl, combine all of the wet ingredients. Pour the wet ingredients into the dry and stir until smooth.
- Add the batter into: a squeeze bottle, a bag with a tiny piece of the corner snipped off, or just carefully use a spoon and make tiny, quarter-sized pancakes.
- Preheat a greased pan over medium heat. When the pan is ready, pour quarter sized amounts of batter into the pan. Flip after about 1 minute to cook the other side.
- Repeat this process until you’ve used all the batter.
- Pour the pancakes into a bowl then top with maple syrup. Devour with a spoon and enjoy!
- Step 1: First, make the pancake batter. Then, add the batter to a squeeze bottle and squeeze into mini pancakes into a greased pan.
- Step 2: Then, cook pancakes on medium heat for 1-minute each side. Repeat this process until you’ve used all of the batter. Top with maple syrup and enjoy!
Commonly Asked Questions
Sure! You can store leftovers in a baggie in the freezer and then let them soften in the fridge before reheating in a pan when you’re ready to eat them again.
Yes, you can but it can get soggy fast. You actually pour maple syrup over the “cereal” then eat it with a spoon! It’s delicious!
I like the all-purpose gluten-free flour from Trader Joe’s or King Arthur brand! Any gluten-free 1:1 flour will work.
Yes! Follow the exact same instructions and just make the pancakes full-size. You can pour the batter into your pan using a ladle or large spoon. I also have a Healthy Vegan Pancakes recipe for full-size!
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“Absolutely DELICIOUS!!!! I’m plant based certified, and I give this one an absolute thumbs up!!! Of course…I added “extra” pure vanilla, as always!!”
– Rita
Extra Helpful Tips
- If you’re not using a non-stick pan, be sure to grease your pan well so the pancakes don’t stick and cook evenly.
- You can either pour maple syrup over top or dip the pancakes into it.
- Cook each pancake for around 1 minute on each side–they will cook faster because of how small they are. They will be bubbling on the top when they’re ready to be flipped.
- Pair this with Mini Frittata Egg Muffins!
If you tried this Vegan Gluten-Free Pancake Cereal or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan Gluten-Free Pancake Cereal
Equipment
Ingredients
- ¾ cup all-purpose flour gluten-free
- ¼ cup almond flour
- 1 tablespoon ground flaxseed
- 2 teaspoon baking powder
- 2.5 teaspoon cinnamon
- 2 tablespoon maple syrup plus additional for topping
- 1 teaspoon vanilla
- ¼ cup applesauce
- ¾ cup almond milk unsweetened
Instructions
- In a large mixing bowl, combine all of the dry ingredients and whisk together.
- In a separate bowl, combine all of the wet ingredients. Pour the wet ingredients into the dry and whisk until smooth. There shouldn't be any clumps.
- Add the batter into a squeeze bottle, a bag with a tiny piece of the corner snipped off, or just carefully use a spoon to make tiny quarter-sized pancakes.
- Preheat a greased pan over medium heat. When the pan is ready, pour quarter sized amounts of batter into the pan. They're ready to flip when the top is bubbling. It should take about 1 min on each side for both sides to be golden brown.
- Repeat this process until you’ve used all the batter.
- Pour the pancakes into a bowl then top with maple syrup. Devour with a spoon and enjoy!
Notes
- If you’re not using a non-stick pan, be sure to grease your pan well so the pancakes don’t stick and cook evenly.
- You can either pour maple syrup over top or dip the pancakes into it.
- Cook each pancake for around 1 minute on each side–they will cook faster because of how small they are. They will be bubbling on the top when they’re ready to be flipped.
Cyndi says
Can you use this recipe to make regular size pancakes?
Danielle Brown says
yes!
Rita F. says
Absolutely DELICIOUS!!!! I’m plant based certified, and I give this one an absolute thumbs up!!! Of course…I added “extra” pure vanilla, as always!! Thank you so much❣️
Jordan Stacy says
These mini pancakes are delicious and fun! I love that they’re gluten free too.